I am SUPER excited to share this recipe! Not only because it’s a chocolate cupcake, topped with buttercream frosting and homemade hot fudge… (*drooool*) but because it’s the recipe I entered into the Smart Balance Butter Contest today!
I was contacted by Smart Balance to participate in their contest! I was honored to be asked by them, and even more excited to find out that the winner will recieve an amazing trip to Canyon Ranch in Miami, FL!!
BUT WAIT… there’s more! I’m not in this just for me to win. You could also win! If my recipe wins the contest, I will be able to offer a giveaway on my blog for a chance for one of my readers and a guest to win the trip to Canyon Ranch, too!!!
So I am begging for your help today. I need you all to head on over to Smart Balance’s Facebook page and ‘LIKE’ my picture for these amazing Hot Fudge Sundae Cupcakes! The blogger with the most ‘LIKES’ on their recipe picture will win. So tell EVERYONE you know to head over and ‘LIKE’ my picture, so we can win this contest together!
THANK YOU to anyone that’s willing to take the time to vote for me. I truly appreciate it 🙂
Hot Fudge Sundae Cupcakes
Recipe by: Holly Lofthouse
Makes 20 cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup Smart Balance butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk ( I used 2%)
Preheat oven to 325 degrees. Line 20 muffin cups with foil or paper liners. Set aside.
In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl or stand mixer, cream butter and sugar together until combined. Beat in eggs, one at a time, just until combined. Add in vanilla.
Gradually add the flour mixture, and the milk, beating on low speed, until just combined. Don’t over mix.
Fill the muffin cups about 2/3 full of batter. Bake for 18-20 minutes, or until a tooth-pick inserted in center comes out clean. Let cupcakes cool completely before frosting.
Classic Buttercream Frosting
- 1/2 cup Smart Balance butter, softened
- 5 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- pinch of salt
In a large bowl, beat the butter and 2 cups of powdered sugar together, on low speed, until creamy and combined. Pour in the milk, vanilla and salt and another 2 cups powdered sugar. Beat until creamy and the consistency you like. ( I like mine thicker, so I use all 5 cups of the powdered sugar)
Frost the cooled cupcakes with the buttercream frosting.
Homemade Hot Fudge
- 1/2 cup Smart Balance butter
- 1/4 cup cocoa powder
- 1 1/2 cups granulated sugar
- 6 ounces evaporated milk
- 1/2 teaspoon vanilla
In a medium saucepan, add the butter, cocoa powder, sugar and evaporated milk. Heat on medium heat, whisking constantly, until butter melts and mixture comes to a boil. Let boil for 8-10 minutes, whisking constantly, until mixture gets really thick. Remove from heat and stir in vanilla extract. Let stand for at least 15 minutes to cool slightly, before drizzling on the frosted cupcakes. Enjoy!♥